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UNITED STATES OF AMERICA. 



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New Edition Rev ibt*d and Enlarged. 



THE 



gorghum Hand Book: 



A THE 



Sorgln Imphee Sugar Canes, 



i in ii 



MANUFACTURE INTO SYRUP AND SUGAR 



AM' >k H)M>KR. 



CINCINNATI OHIO, U. S. A. 

THE BLYMYER IRON WORKS CO. 

Mak. H i. 1887. 



The Blijmijer Iron Works Co. 

ressors to the Blymyer Mfjj. Co. 
664 to 694 West Eighth and Ninth Sts., 
CINCINNATI, OHIO, U. S. A. 



m AM't-Arrrnidis ok 



Sorghum ^ Sugar Cane Mills. 

VACUUM PANS, CEN1 MACHINES. 






Victor. Niles^ Great Western 
Cane Mills, 

II1K 

GENUINE COOK SUGAR EVAPORATOR, 
And Automatic Cook Evaporator. 



Steam Engines and Boilers. 

Portable Grain Mills, 

Etc., Etc. 



CATALOGUE 



And I i the above Machinery, in English or Spanish, will be 

sent free oh application. 

Pleas? state lind and size of article wasted. 



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THE CATALOGUE 



Church, School and Fire Alarm Bells, 



.'KAtTVRED BY 



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THE 



Sorghum Hand Book 



A TREATISE ON THE 



Sorgho and Imphee Sugar Canes, 

THEIR HISTORY, CULTURE 

Manufacture into Syrup and Sugar, 



AND VALUE FOR FOOD. AND FORAGE. 










CINCINNATI, OHIO, U. S. A. 



THE BLYMYER IRON WORKS CO. 



(Successors to The Blymyer .Manufacturing; Co.) 



March i, 1S87. 



Copyright, 1837, by The Blymyer Iron Works Co. 



cJ0 



INTRODUCTORY. 



ORGHUM, since its first introduction, has passed through several 
critical stages. The new plant was heralded with a flourish of 
trumpets, and the expectations of the farmers of the North and 
South excited to the utmost by the enthusiasts and visionaries. Not only 
was syrup of the best quality promised, but sugar ad libitum. All the farmer 
had to do was to plant a few acres and he was to have syrup and sugar in 
proportion, and a ready market at high prices. Even the intrinsic value of 
the plant for forage, etc., was exaggerated beyond all moderation. Thous- 
ands all over the country rushed into the cultivation of the new gold-bearing 
plant, and the result was sharp and decisive. With little or no knowledge 
of the plant itself, or the proper culture thereof, and totally without experi- 
ence as to its manufacture into syrup and sugar, and with no proper appli- 
ances or machinery, millions of gallons of black, unpalatable syrup were 
made, glutting and destroying the home market, and finding, of course, no 
sale in the general market. Thus heralded, thus introduced, and thus mal- 
treated, Sorghum was generally considered a failure, and its cultivation was 
as rapidly abandoned as taken up. 

About this time (1858) appeared an invention of an Ohio farmer, the 
Cook Evaporator, of simple and scientific construction, which, in the hands of 
Blymyer, Bates & Day, of Mansfield, O., was energetically introduced 
throughout the country. (This invention, by the way, has never been 
equalled or excelled, save by an improved machine, first introduced a few 
years ago by the Blymyer Manufacturing Co., called the "Automatic Cook 
Evaporator.") 

Later on the war between the Federal Government and the Southern 
Confederacy broke out, the price of syrup rose to a high figure, and as it 
had become known throughout the North that an excellent Sorghum syrup 
could be made on the Cook Evaporator, new life was infused into Sorghum, 
and its manufacture became a great industry. 

After the war, prices of syrup going down under competition with other 
syrups, and the domestic market being glutted with the immense produc- 
tion, Sorghum was once more on the wane, and although it remained a 
most important article of domestic manufacture and consumption, it slowly 
retrograded. 



Introductory. 



About 1872, the attention of the country was once more directed to 
Sorghum, and, not long after, the introduction of new varieties, particularly 
the Early Amber, gave a new impetus to the industry. From then on until 
1882 the attention of the country was once more fixed on Sorghum. Great 
and extravagant hopes were excited in regard to the production of sugar. 
The Agricultural Department took it up, and, by its general deductions from 
insufficient data, enkindled an enthusiasm that amounted to a craze. It 
seemed as if all the scientific visionaries and enthusiasts of the country had 
started out preaching the new gospel. Not content with sugar from Sorghum, 
it was to be produced from corn, so as to defy competition from the world. 
In vain did the true friends of Sorghum call a halt, and point out the wildness 
of the theories promulgated, and the entire failure which must result. The 
craze went on and a vast amount of money was lost and many planters 
ruined. 

Sorghum received at the hands of its injudicious friends, the scientific 
enthusiasts, (and we must not overlook the cheats, who, for gain, played on 
popular credulity), a blow that threatened its destruction. Its present 
recovery and revival on a strong, sure footing, but illustrates the intrinsic 
value of the plant which rises above all its misfortunes. 

The outlook for Sorghum was never really so promising as now. The 
enthusiasts and visionaries, who nearly ruined it by exciting false and un 
grounded hopes, and the parasites who aimed to make their fortunes out of 
the great expectations excited have been silenced and repudiated. 

Whilst the hope of making sugar from Sorghum profitably has not been 
abandoned, the reasonable expectation of cane growers is now to not only 
supply the domestic market with syrup, but to establish prices in the general 
market on a paying basis that will use all of the surplus. More reasonable 
confidence is being shown now by cane growers in the future of Sorghum 
than ever before, as is evidenced in the large addition made yearly to the 
number of plants of good machinery throughout the whole country. 
Sorghum fortunately is now out of reach of impractical theorists and hum- 
bugs, and is receiving the attention it deserves from the practical intelligence 
of cane growers. 

Figuratively speaking, although nearly choked to death by the weeds, 
Sorghum is now far enough along to get the better of them, and is able to 
take care of itself. 

The value of the plant for fodder is again coming into prominence, and 
it is beginning to be realized by many, that all things considered, there is 
no crop that the farmer can grow that will yield him a better return. Now 
that the unreasonable expectations as to sugar are dispelled, and it is under- 
stood that syrup, to find a market, must be good, and that the plant has 
great value for fodder, we may expect that Sorghum will become one of the 
great staples of the country, and for the future will experience no more 
vicissitudes than all others of the great crops are liable to. 



SORGHUM. 



The Chinese and African Sugar Canes, 

VARIETIES, CULTURE AND MANUFACTURE. 



The name Sorghum in its comprehensive meaning embraces not only 
the sugar producing varieties (Sorghum Saccharatum), but, also, the 
numerous grain bearing plants (Sorghum Vulgare). Sorghum is one of the 
oldest plants known to history. There is good reason for believing that it 
was cultivated in China as far back as 2,000 years before the Christian era, 
and it has certainly been grown in various parts of Asia and Africa from a 
remote antiquity. Its cultivation in Europe is of much later date ; but there 
is some evidence to show that it has been grown in Italy and other parts of 
Europe from as early as the first century. It has been cultivated from the 
earliest times for bread, feed for horses and cattle, for alcoholic drinks, and 
for its saccharine properties. 

Under the general name of Sorghum in this treatise, we include only the 
different sugar producing varieties of the Sorgho and Imphee canes. The 
Sorghos are commonly known as the Chinese canes, because the varieties 
first introduced into this country came originally from China; whilst the 
Imphees, first coming from Africa, are known as the African canes. The 
Sorghos and the Imphees are supposed to have had a common origin, and 
although the place of their nativity is not certainly known, it is believed 
by most authorities to have been India. 

Sorghum was first introduced into France in 185 1, by the Count de 
Montigny, then French Consul at Shanghai, China, who sent from there to 
the Geographical Society of Paris, a quantity of Sorghum seed, together 
with a collection of other seeds and plants. In the same year Mr. Leonard 
Wray, whilst visiting a colony in Natal, in Africa, found there a plant, called 
by the Zulu-Kaffirs, Imphee, ''the sweet plant." He collected seed of all 
the varieties known to the natives, fifteen in all, and planted some of each, 
and sent some to the Geographical Society of Paris. Mr. Wray was so 
impressed with the importance of his discovery, that he soon went to Europe 
for the purpose of making known to the world the value of the plant. It is 
mainly to bis efforts, and those of Mr. Louis Vilmorin, of Paris, that is due 
the general recognition of the value of Sorghum that soon prevailed. 



Sorghum Hand Book. 



In 1854, the agent of the United States Patent Office, who had visited 
Europe for the purpose of procuring seeds for the Agricultural Department, 
returned to this country, bringing with him a quantity of Sorghum seed. 
This seed was distributed by the Patent Office to various parties in the North 
and South, and during the following year it was planted and then cultivated 
and made into syrup and sugar. Reports were made to agricultural societies 
demonstrating its value, a general interest was created in the plant, and thus 
it obtained its foothold in the United States. 

SORGHUM FOR FORAGE. 

From the earliest period of the world's history, the different varieties of 
Sorghum have been used as food for man and beast. It is now the principal 
grain food in Africa, in large sections of Asia, and is largely cultivated in 
Southern Europe. The seed is made into bread and mush for man, and the 
seed and leave's used for forage for horses, mules and cattle. In the United 
States, on account of the special attention given to the plant as a producer 
of syrup and sugar, its other merits have been overlooked or underestimated. 
Whilst here, for the most part, it is grown only for syrup or sugar, fully nine- 
tenths of the Sorghum cultivated in the world is for the seed and the leaves, 
for food and forage. 

Chemical analysis has demonstrated that the chemical composition of 
Sorghum seed is substantially the same as that of corn, and experience has 
fully shown that for feeding and fattening purposes, Sorghum is fully the equal 
of corn, and may be substituted for it. It is also established that the amount 
of Sorghum seed that an acre will produce equals in quantity the corn that may 
be made from the same land. The seed and leaves then will alone well pay for 
the cultivation of Sorghum ; and as the time for cutting cane for syrup allows 
the seed to come to sufficient maturity, the planter may have the stalks for 
syrup free of cost. When the value of Sorghum is fully realized in its 
relation to food and forage, it will be much more widely planted than now 
in this country, the greater part of which is so well adapted to its successful 
cultivation. 

SORGHUM FOR SYRUP. 

Sorghum has been cultivated in the United States chiefly for syrup and 
sugar. In many sections of the country the domestic consumption of syrup is 
almost wholly confined to Sorghum, and there is no state or territory, with 
the exception of New England, in which Sorghum syrup does not form an 
important product. 

It is beginning to be understood that a market can readily be found 
at home for a good article of syrup, and as none else is wanted, its manu- 
facture is gradually coming into the hands of those who are willing to give 
the requisite care to the selection of seed, the culture of the cane, and who 
have the apparatus needed to produce good results. 



Sugar from Sorchum. 



Thousands of operators throughout the country now make Sorghum 
syrup equal in appearance and taste to the best refined syrup, and make 
money every year in the business. Many of them starting with small horse- 
power outfits, have enlarged their plants year to year, until they have steam 
outfits that cost from $5,000 to $6,000, or more. 

SORGHUM FOR SUGAR. 

Under favorable conditions, and with the proper appliances, sugar can 
be readily made from Sorghum. It has been made in greater or less 
quantity by many operators throughout the country every year since 
1858. Sugar making from Sorghum has not yet, however, proven a profitable 
business; on the contrary, wherever undertaken on a large scale it has been 
a money losing operation. The operator does not merely want to be assured 
that he can make sugar, but that by making sugar he can make money. We 
have, therefore, always cautioned those who sought our advice, that whilst 
it might prove in the end that money could be made out of sugar making 
in the North, it was by no means certain, and that it was best to go slow. 

Sorghum is a crop already of immense value to the North, and it is 
capable of being developed into one of the most valuable of all the crops ; 
but this desirable end cannot be secured by giving it a fictitious value. It 
pays to plant Sorghum now for syrup and fodder, and will pay still better 
when all the valuable properties of the plant are recognized and made use of. 

If Sorghum growing in the North was general in all sections where cli- 
mate and soil are favorable, and the best machinery and skill used in its manu- 
facture into syrup, Sorghum syrup would soon monopolize the home market, 
and in the end bring its value in the general market. 

There would be at times in some sections an overproduction in this crop, 
as in all others, that would make it temporarily unprofitable ; but this would 
regulate itself, as in other crops. There is no question but that much more 
can be made out of Sorghum than has yet been made. Many experienced 
cane growers are hopeful that it may yet be shown that the crop may be 
grown for sugar profitably. 

In favorable seasons and localities, perhaps sugar can be made profitably, 
and where the investment is not so great as to make success wholly dependent 
on making the whole crop into sugar every season whether favorable or not, it 
may be a reasonably safe risk. 

Whilst then it may yet be demonstrated that Sorghum may be grown 
profitably for sugar alone, for the present at least the chief reliance must be 
in the production of a good quality of syrup. 

We are not as yet prepared to accept the enthusiastic prediction of Dr. 
Collier, in the preface of his valuable book on Sorghum, that " the Sorghum 
plant is destined, sooner or later, to furnish not only all the sugar needed 
in this country, but also a very considerable portion of that required by 
foreign nations." 



Sorghum Hand Book. 



VARIETIES OF SORGHUM. 

The Sorghum Sugar Canes are generally classified into two great 
divisions — the Sorghos and the Imphees ; the former chiefly of Asiatic origin, 
and in general distinguished by expanded panicles, more or less drooping ; 
and the latter exclusively of African origin, by closely contracted and erect 
panicles. The Imphees and the Sorghos have been crossed, and the resulting 
hybrids intercrossed, until numerous varieties have been produced, more or 
less resembling each other, and possessing similar properties in common to 
a greater or less extent. These varieties again have been subjected to the 
natural modification resulting from the various conditions of soil and climate 
to which they have been exposed. The difficulty then of assigning these 
numerous varieties to their proper class is plain. 

In general, the Regular Sorgho, Honduras, Mastodon, and other varieties 
with expanded panicles, may be classed as Sorghos, and the Liberian, 
Neeazana, Early Amber and Early Orange, and other varieties with close 
panicles, may be ranked as Imphees. We give in the following pages a number 
of illustrations, by the help of which cane growers will be assisted in classi- 
fying their own varieties. Some of these varieties go under different names 
in different localities. 

The engravings on the opposite page, accurately represent some of the 
varieties of Sorghum grown for a number of years in Southern Ohio, under 
our own care, for the purpose of supplying ourselves with pure seed. We 
have long since discontinued handling seed. 

These engravings show the appearance of the various seed heads, and of 
the seed, the latter being full size, both naked and enclosed in its glumes. 

The stalk of the regular Sorgho, or original Chinese sugar cane, is tall 
and tapering, more slender than corn, and more graceful in appearance. It 
grows to the height of ten to twelve feet or more. The stalk is not so 
thick as the Imphees. As the plant approaches maturity a whitish efflores- 
cence appears upon the parts underneath the footstalks of the leaf. The 
time required for the full development of the cane is about five months ; but 
this depends of course largely on the soil, climate, and season. 

The cuts shows correctly the appearance of the seed-head and seed of two 
of the Imphees or African sugar canes. The seed is represented both naked 
and as inclosed in its glumes. It will be noticed that the seed-heads of the 
Imphees are much more compact than the Sorgho. The color of the 
Oomseeana seed is a dark brown, whilst that of the Liberian is a deep red. 
The Neeazana is another variety of the Imphee. It does not differ very 
widely in its appearance from the Liberian, but the seed is a cream or wood 
color. "The Neeazana," says Mr. Wray, "was held by Zulu-Kaffirs 
(natives of the Southeast Coast of Africa, from whence the different varieties 
of the Imphee were obtained) to be the sweetest of the Imphees ; but I 
found the Oomseeana to be quite as sweet." 



Varieties of Sorgho and Imphee. 





REGULAR SORGHO. 



EARLY AMBER. 





OOMSEEANA. 



LIBERIAN. 



The above are accurate illustrations of the seed heads and seed of cane 
grown for a number of years in Southern Ohio, under our own observation. 



10 



Sorghum Hand Book. 




LIBERIAN 




The above varieties of the Imphee are well-known varieties grown 
in the United States for many years. They belong either to the original 
varieties brought by Mr. Leonard Wray from the Southeastern Coast of 
Africa, or have sprung from them. The names given these six American 
grown varieties are those by which they have been generally known. There 
is more or less confusion as to the names in different localities, the same 
variety going under different names. 



Varieties of the Imphees. 



11 




WHITE 
MAMMOTH 





The White Mammoth, White African, and Neeazana, have been grown 
in this country for many years, and are well known varieties of the Imphee. 



12 



Black and Red Sorgho. 




The Black and Red Sorgho illustrated above were from Cawnpore, India. 

The labels attached to the engravings (which were made from photo- 
graphs) were in every case two inches by one in actual size; so that the 
dimensions of each panicle may be readily ascertained by using the labels as 
the scale of measurement. 



V \kll III s OF THE I.MI'HEES. 



i:s 



JYANGENTOMBI 



nn~ 




HLOGONDE 



The above are new South African varieties of the Imphees. 



14 



Sorghum Hand Book. 





The above varieties are from North China. 



Synoptical Table of Varieties. 15 



SYNOPTICAL TABLE OF VARIETIES. 

The following synoptical table of the varieties of Sorghum cultivated at 
the Department of Agriculture during the years 1879, 1880, 1881, and 1882, 
and the plates appended are from the comprehensive and valuable book on 
Sorghum, written by Dr. Peter Collier, (late chemist of the Department of 
Agriculture, Washington, D. C.,) and published by Mess. Robert Clarke & 
Co., Cincinnati, ( >. 

Botanical accuracy is not claimed for the table as it has been worked out 
from single dry heads, and without a careful comparison of the varieties 
growing in the field. It is believed, however, that it will be of great 
assistance in aiding the practical farmer to distinguish, with the aid of the 
illustrations, whatever variety he may have under cultivation. 

It is based upon a similar table prepared by Mr. F. Peck, and published 
in the Annual Report of the Department of Agriculture, 1865 : 

The Ripe Grain. 
I. Longer than the glumes (husks). 
(A.) Panicle or head dense. 
1. Glumes black. 

a. Inconspicuous. 

Liberian, or Imphee. 

Head short, G to 7 inches long, dense, cylindrical, obtuse , 
general color dark brown. 

Glumes small, obtuse, black shining; outer one hairy on the 
margin. 

Seed smallest of all varieties, round, obtuse, tapering to the 
base; hilum or point of attachment of a lighter color and 
prominent. 
6. Conspicuous. 

Seeds brown: effect of head black. (Grain at times hardly 
longer than the glumes. ', 
Oomseeana. , 

Head slender, erect, 8 to 9 inches long; branches closely ap- 

pressed, but not dense. 
Glumes black, pointed; outer one keeled, smooth and open. 
Seed deep brown, and visible between the open glumes; plane 

convex, acute at both ends. 
Black Topi 

Head larger and broader than the preceding, blacker and more 
dense; seed lighter. 
Bear Tail. 

Denser head and longer glumes than in preceding, resembling 
in some respects a compacted Early Amber. 
Iowa Red Top. 

An Oomseeana cane, with large, prominent seeds and smaller 

glumes. 
Seeds white. 
While Mammoth. 

Head very dense, expanding toward the flattened top. 

Glumes shining black, prominent. 

Seed white, large, flattened; hilum inconspicuous. 



16 Sorghum Hand Book. 



2. Glumes light-red brown. 

Seeds white. 
While African. 

Head slender, 7 to 8 inches long; branches closely compressed 

but not very dense. 
Glumes large, light red, shining. 
Seed large, white, 
t-eed yellowish brown 
Neeazana. 

Head 5 to 8 inches long, dense, cylindrical. 

Glumes pointed, somewhat hairy; outer one gray; inner one 

black, smaller, and inconspicuous. 
Seed long, Hat ; hilum inconspicuous. 
Synon. White Imphee, Early Orange. 
New Variety (Salle), similar to Neeazana, but both glumes are 

at times light colored and hairy. 
Wolf Tail. 

Head 9 to 10 inches long, slender, dense. 

Glumes almost white, shining, somewhat downy. 

Seed shorter than in Neeazana, long, t round; hilum slightly 

flattened. 
Grai/ Top. 

Head similar to Neeazana, but glumes brown, shining, obtuse, 

short. 
Seed short, long, large, prominent, round; hilum only slightly 

flattened; distinguished by its brown glumes and the 

prominence of the large round seeds in the head. 

3. Glumes gray. 

Bice, or Egyptian Corn. 

Head heavy, bending the culm, dense, obtuse, cylindrical. 
Glumes gray, prominent, wooly persistent. 

Seed large, flat, white, round in outline, width greater than the 
length ; prominent in the head, and easily shaken out. 
(B. ) Panicle not dense. 
Glumes black. 

Regular Sorghu. 

Head loose, 10 to 12 inches long. 
Glumes black, shining, open, displaying the seeds. 
Seeds large, flat, obtuse. 
Eg b rid Surg h u m . 

Hybrid of E. Link. 
Oomseeana of Blymyer. 
New Variety of E. Link. 

These are hybrids of the Liberian or Imphee varieties with 
the Honduras or Chinese varieties, and bear the 
characteristics of both races. Here, also, might be 
mentioned — 
African of Parks, of Kentucky 
Hybrid of Moore. 



Synoptical Table of Varieties. 17 



II. Equal to the glumes. 

(A.) Glumes closed, or nearly so. 
Red, and palet awned. 
Honduras. 

Head 1 foot long, thin, loose, spreading, nodding, 

Glumes reddish brown, shining, somewhat hairy, acute at both 

ends ; inner one keeled. 
Seed long, very acute at the base, obtuse at the apex ; plane 
convex ; hilum conspicuous, with a prominence at the base, 
and a round mark at. the upper edge. 
Synon. Mastodon, Honey Cane, Sprangle Top, Honey Top. 
These all vary slightly, so as to he distinguished in the field; 
but not, however, by description. 
Deep chocolate palet, awned. 

Hybrid of Wallis, Collin county, Texas. 

Similar to the Honduras, except in the deep brown glumes and 
more compact head, showing its Imphee affinities. 
(B.) Glumes open. 

Under this head might be sought Regular Sorgho and Black Top, 
classed as having the grain longer than the glumes. 

III. Shorter than the glumes. 
(A.) Glumes black. 

Culm erect. 

Ear/)/ Amber. 

Head slender, erect; branches appressed, pointed, 9 to 10 inahes 

long. 
Glumes large, smooth, shining, acute at both ends, concealing 

the seed or open, flattened on both sides. 
Seeds long, obtuse, light colored ; hilum large, with a prominence 

in the center. 
Synon. Early Golden, Golden Syrup. 
Culm erect, or often bent with heavy heads. 
Goose Neck. 

Head inverted on the bent culm; somewhat loose, 8 inches long. 
Glumes shining, downy at the tips, flattened. 
Seeds smaller than Amber, long, acute at the base, obtuse at the 
apex, somewhat flattened. 
(B.) Glumes pnrplish. 

White Liberian. 

Head slender, erect, or goose-necked; branches appressed, 

pointed. 
Glumes large, smooth, shining, acute at both ends, often not 
covering the seed. Infertile ones often verj" prominent and 
purplish gray. 
Seed large, long, and similar to the Amber, but hilum more 

prominent. 
Synon. Sugar-cane (Barger). 



18 Sorghum Hand Book. 



BEST VARIETIES. 

Until within a few years past, the Regular Sorgho was generally given 
the preference by planters; but of late it has been losing favor in most 
localities, having lost in productiveness and quality. 

Of late years the Early Amber has perhaps been more generally planted 
than any other variety. The merits of the "Minnesota Early Amber " 
were first made known to the public by the Hon. Seth H. Kenney, of 
Morristown, Minn., one of the most prominent and successful of the 
Northern cane growers. 

In appearance the Early Amber presents some of the characteristics 
of both the Sorghos and the Imphees ; its head being not so open and 
branching as the former, but more open than most of the latter. It receives 
its name from its ripening early, and from the bright amber color which 
characterizes the syrup when properly made from it. The Early Golden 
and Golden Syrup are kindred varieties. 

The Early Amber is very rich in saccharine matter ; the syrup is of a 
beautiful, clear, amber color, and of fine flavor, and when properly treated, 
produces a fine article of sugar. It is especially adapted to Northern lati- 
tudes, from the fact that it is very early cane. It does not do as well in 
Sipjthern latitudes as either the Liberian or Early Orange. 

Next to the Early Amber, the Liberian is probably the most popular 
variety. It has always been a heavy producer, and it is also desirable for 
its freedom from disease. It is not liable to be affected by mildew, rust, or 
blight of any kind. It produces an excellent article of syrup. We can 
recommend it upon the whole as one of the best and most profitable varieties. 

The Neeazana is a good Imphee, one of the best for syrups. In its 
general properties it resembles the Liberian ; but it is peculiar in that it 
requires to be cut when still green, and to be worked up immediately after 
cutting. When thus treated it yields a pure and light colored syrup. 

The Oomseeana is one of the best varieties of the Imphee, and is given 
the preference in some sections. It is good for sugar, but does not yield as 
largely in syrup as the other varieties. 

The five varieties of Cane named above are all standard and reliable, 
and, when pure, are well defined and distinct in their appearance and prop- 
perties. With the exception of the Neeazana there is but little difference in 
their relative adaptation -to different latitudes. 

The Honduras, an engraving of which appears on the last page of the 
cover, is one of the best varieties. Notice the resemblance of its seed-head 
to that of our own variety of regular Sorgho, as shown on page 9. The 
Mastodon and Honey Top are fine varieties, and kindred to the Honduras. 

The White Mammoth and Link's Hybrid are also fine varieties. 

The Early Orange is one of the best varieties. It and the Liberian are 
specially adapted to the more southern latitudes. 



Best Varieties. 



lit 



That variety should be selected which experience has shown to be best 
adapted to the locality and climate. It is of course important to select 
cane that will mature before frost. If the crop in any locality is exposed 
to heavy winds, those varieties having a short heavy stalk should be chosen. 

In sections where the different varieties of Sorghum have been grown for 
several years, the planters are enabled to determine such as are best for their 
particular localities. For the benefit of the inexperienced, and those living 
in sections where Sorghum has not yet been planted to any great extent, 
we give below a table showing the time required for maturity, and the 
height and weight of the stalk of the more prominent varieties. 

This table is compiled from statistics by the Agricultural Department, 
giving the results of their work with Sorghum, from 1880 to 1882 
inclusive, on the grounds of the department at Washington. 

Length, Weight and Time of Maturity. 



Variety. 



Early Amber 

Neeazana 

Oomseeana 

Early Orange 

Liberian 

Honduras 

White Mammoth.... 

White Liberian 

Link's Hybrid j 8 ft. 

Regular Sorgho 9 ft. 



Length of Stalk. 


8 ft. 


Sin. 


7 ft. 


8 in. 


8 ft. 


4 in. 


8 ft. 


3 in. 


8 ft. 


1 in. 


11 ft. 


1 m. 


9 ft. 


6 in. 


8 ft. 


6 in. 


8 ft. 


10 in. 


9 ft. 


6 in. 



Weight 


with Top 


and Leaves. 


1 ib. 


7 


oz. 


1 lb. 


6 


oz. 


lib. 


9 


oz. 


2 lbs 






2 lbs 


6 


oz. 


2 lbs 


8 


oz. 


1 lb. 


12 


oz. 


1 lb. 


10 


oz. 


1 lb. 


14 


oz 


1 lb. 


13 


oz. 



Weight Topped 
and stripped 



1 lb. 
1 lb. 
1 lb. 

1 lb. 
lib. 

2 lbs. 
1 lb. 
1 lb. 
1 lb. 
1 lb. 



3 oz. 
5 oz. 

13 oz. 

5 oz. 

4 oz. 

6 oz. 

5 oz. 



April 'Jilth to 
working 
period. 



96 da vs. 
113 days. 
109 days. 
112 days. 
126 days. 
126 days. 
122 days. 

92 days. 

96 days. 
118 days. 



There is no one section where the soil and climate is equally favorable 
for all of these varieties, and there are many sections where both the climate 
and soil are better adapted to any one of these varieties than is Washington. 
Greater length and weight of stalk for all the varieties named, are reported 
from many localities. But, as these varieties were all grown under the same 
conditions of climate, soil and culture, and during the same period of time, 
the statistics given are of great value as an important guide to the relative 
length and weight of stalks, and time required for maturity. 

Where the length of season will permit, the planter will find it an advan- 
tage to grow several varieties of cane, embracing both the early and late. 
He might select the Early Amber and Liberian, or Early Amber and 
Honduras, or all three of these varieties, or others. As the early varieties, 
(Early Amber, White Liberian, etc.,) mature in 90 to 100 days, and the 
late varieties, (Liberian, Regular Sorgho, Honduras, etc.,) mature in 120 
to 140 days, he would considerably prolong his working season. 

Where the time for maturing is the same, and the juice equally good, of 
course, the heavier the cane the better. As a rule, however, the different 
varieties mature in proportion to the weight of the crop, and^what is lost in 
weight is made up in the greater length of the working season. 



20 Sorghum Hand Book. 



SORGHUM CULTURE. 

In general it may be said that Sorghum will thrive on any land that will 
produce a fair crop of corn, both plants requiring about same soil and 
climate. The cultivation also is substantially the same, except that in its 
early stages Sorghum requires more attention than corn, being more liable to 
be choked by weeds. After having a good start Sorghum is a vigorous plant, 
and will stand severe drought much belter than corn. With Sorghum, how- 
ever, not only the stalk, but its quality (as to richness of cane juice in 
saccharine properties) must be taken into account, and this is more or less 
effected by the soil as well as climate. 

Whilst then, broadly speaking, land that is good for corn is good for 
Sorghum, the best results can only be expected from soil specially adapted 
to all the wants of the latter. Whilst cane growers are generally agreed as 
to what is good and what is poor land for Sorghum, there is some disagree- 
ment as to what is the very best. 

Most cane growers agree, that sandy upland soil is very good and black 
bottom very poor; that new land is good, especially the bright clay soil 
found in many sections on the skirts of timber land; that any soil that is a 
mixture of sand inclined to limestone, and with clay enough to hold it well 
together, is very good ; that upland soil, moderately thick, with limestone 
subsoil, is excellent ; that poor soil is better than very rich soil ; that warm, 
dry soils, having a southern exposure and natural drainage, are desirable ; 
and, that clay land gives good syrup, but not so large a yield. 

The soil, unless in good condition, should be manured in the fall with 
vegetable or rotten stable manure. This is especially desirable in clay lands. 
"Land freshly manured yields poor syrup. 

Plow deep and pulverize thoroughly. By throwing into ridges the soil will 
be better affected by frost in winter, and will dry out sooner in the spring. 
In general, prepare the ground as for corn. Deep fall plowing is 
very desirable, especially for new land, as it will put the ground in good 
condition, and tend to destroy the weeds by winter freezing. If practicable, 
sheltered ground should be selected, as a safe-guard against the prostration 
of the crop. The ground should be well prepared and the cultivation 
thorough, so as to destroy all weeds. All extra labor put in during the early 
stages of the growth of Sorghum will be repaid amply in the increased value 
of the crop. Special care should be taken that replanting may not be 
required, since it is important that all the cane mature at the same time. 

In the spring, after breaking up the ground by deep plowing, it should 
be thoroughly pulverized, and made ready for planting by clearing off all 
weeds and litter. It should be put in condition suitable for a garden. 

We cannot take leave of this part of our subject by adding (even if we but 
reiterate in other words what we have said above) with emphasis, plow deep, 
no matter how deep. The roots of the cane will penetrate several feet, and 
they need great depth to give the best results. 



Sorghum Culture. 21 



SEED. 

It is of the first importance to procure pure cane seed of the best 
varieties. It is more profitable to pay for good seed, even a high price, than 
to take any other as a gift. Procure seed only from reliable dealers, who 
are conversant with the different varieties, or from cane growers whom you 
know to be reliable men, and whose cane has produced good results in 
quantity and quality. Cane will deteriorate in a cold climate, and should be 
renewed from time to time with seed from cane grown in a temperate 
climate, natural to its wants. 

If the cane is a good variety, land that will produce 40 to 60 
bushels of corn per acre ought to yield from 150 to 200 gallons syrup- 
The yield has reached as high as 250 or more gallons per acre. Where the 
yield falls below 1 o to 200 gallons, it should be taken as an indication that 
the seed is impure ; unless, indeed, the soil is not well adapted to the cane, 
or the season a poor one. Of course the yield per acre depends not alone 
upon the seed : for soil, season, climate and the percentage of waste in 
manufacture, all unite in determining the quantity and quality of the syrup. 

As all varieties of Sorghum will mix with each other and with Doura, 
Broom Corn, Chocolate Corn and Millet, it is impossible to procure pure 
seed where they are grown together, or on adjacent lands. All admixture 
deteriorates the cane. In selecting seed, the richness of the juice is the 
proper test of quality. If practicable and your climate will permit, procure 
several differen varieties of seed, which mature , t different periods, including 
the earliest and the latest. This will afford early work and a long season, and 
you will be enabled to determine which is the best variety for your section. 

TEST OF SEED. 

The seed should be carefully tested long enough before planting to allow 
time to procure other seed in case of its proving worthless. The time for 
maturing of the cane before Irost is too short to make it prudent to take the 
risk of having to replant. 

The seed may be readily tested, as follows : Take a small clean box, of 
any kind, with a cover (a blacking box will answer if washed clean), and 
fill one-half full with clean sand ; then saturate the sand with water, and, after 
pouring off the excess of water, drop on the moist sand say 100 seeds, and 
put on the cover; then place the box with the seed in a moderately warm 
place or room, having a temperature of say 70 Fahr. After a couple of 
days remove the cover. In from three to five days about 90 out of 100 of 
the seed, if good, will have germinated. If a smaller proportion germinates, say 
three-fourths or four-fifths the seed may be used, but a larger amount should be 
planted than with good seed. If a still less proportion germinates other seed 
should be procured. In order to make it thorough and satisfactory, the test 
should be repeated one or more times. By making sure of the seed the 
danger and expense of replanting may be avoided. 



22 Sorghum Hand Book. 



PLANTING. 

The amount of seed required is two to three pounds to the acre : if well 
distributed two pounds are enough. Owing to the importance of securing a 
good stand at first planting, it is desirable to plant twice as much seed as 
would be needed should all grow. In sections where cane is liable to injury 
by frost in the fall, planting should be done as soon as the ground is 
thoroughly warm. The ground should be thoroughly prepared. The 
planting may be done in hills or in drills, as with corn. Some cane growers 
advocate hills, others drills. It is claimed that with cane planted in hills 
the weeds are more easily kept down, through the cross cultivation ; also, 
that the cane will stand up better against the wind. 

Plant say two pounds to the acre if in hills, and three pounds if in drills. 
Plant ten to twelve seeds to the hill, and at the second hoeing, or say when 
the cane fur is six inches high, thin out to five to six stalks. The seed 
should be covered thinly. If planted early, one-half inch, or even less, is 
deep enough ; for if covered more than that, and the ground should become 
cold and wet, the seed will rot. If, however, the seed is planted late, when 
the ground is warm and comparatively dry, it should be covered say three- 
fourths to one inch, and the earth pressed firmly about the seed. If more 
than say six stalks are left to stand in a hill, the yield will not be so large, 
nor the quality so good. Some advocate soaking the seed in warm water, 
or even on sprouting the seed before planting; but this is of questionable 
value, since in case the weather should prove unfavorable, there would be 
far more danger of losing the crop. We incline to the opinion that it is best 
to plant the seed in the ordinary condition (having of course previously 
thoroughly tested it, as recommended above). 

CULTIVATION. 

As soon as the plants come up destroy the weeds, and keep clean 
until ready for the plow. It is especially important to give the plants every 
assistance in the early stages of its growth. It is a slow grower at first, and 
if left alone will soon be choked by weeds. This is really the time to make 
the crop ; i. e. , the first period of its growth. As soon as the rows can be 
followed stir the soil about the hills. After it has attained a height of 12 
inches care should be taken not to disturb the roots. When 2^ to 3 feet 
high it may be turned out, as it is then able to take care of itself, and any 
further plowing would only do damage, by cutting the roots and injuring the 
stalks. It is important that all through the stages of the growth of the plant 
suckers must be kept down and removed, or they will sap the strength of 
the cane. 

TIME FOR HARVESTING, 

As to the best time for harvesting Sorghum there is difference of opinion, 
some claiming that for syrup it is best to cut when the seed is in the dough, 
and others that it should be cut when the seed has passed through the dough 



Sorghum Culture. 23 



state. Dr. Collier, in his book on Sorghum, discusses the subject at length, 
and after giving the results of numerous experiments, carefully made under 
his own direction when Chemist of the Department of Agriculture, gives his 
conclusion as follows : 

"Owing to the fact that the amount of syrup which may be produced 
from a juice depends upon the sum of the sucrose and glucose, it is obvious 
that syrup may be produced from the canes in any condition of maturity ; 
but even for syrup production, experiments have demonstrated that the maxi- 
mum of syrup may be produced at the same period when the Sorghum may 
be most profitably worked for sugar, since at that time the sum of the two 
sugars is also at its maximum. For the production, then, of either sugar or 
syrup, it is desirable that only such varieties should be grown in any locality 
as may be able to reach full maturity." 

We give below the opinions of some of the most experienced cane- 
growers : 

" Cane should be cut when the majority of seeds have acquired a ma- 
turity corresponding to that of wheat when it is considered ripe enough 
to cut." 

"The best time to cut cane is when the seed begins to harden, just after 
passing through the dough state." 

" The cane should be cut when the seed is in the dough state and before 
ithas become hard." 

"The cane may be regarded as fit to cut when the seed heads have be- 
come brown. There is little doubt that the crop improves in value until the 
seed is pretty fully matured." 

" Cane should be cut when the seed is in the dough. If wanted for imme- 
diate use it may be stripped on the hill ; but it should be cut immediately 
after stripping ; for if left to stand after stripping it will loose in sacch- 
arine properties. Where a severe frost is threatened the cane should be 
cut without stripping and laid in winrows or piles." 

" Cane may be regarded as fit to work up when a majority of the seed 
heads have become brown. There is little doubt the crop improves in value 
until the seeds are pretty fully matured. But the effect of freezing the uncut 
cane is so disastrous to the crop, unless worked up immediately, that the 
utmost vigilance should be employed to avoid this result. Better cut it 
green (if the seed heads have shot up, their full height) than allow it to freeze 
"on the stalk." Care and experience will enable farmers to regulate this 
matter." 

STRIPPING CANE. 

Cane growers differ as to the advisability of stripping cane before 
grinding. Some claim that unstripped cane makes more juice, and of 
unsurpassed quality; while others claim that it makes less juice, and that of 
a vitiated quality. 



24 Sorghum Hand Book. 



The experiments of the Agricultural Department would seem to show 
that unstripped cane makes more juice, — that the quality of juice is not so 
good as with stripped cane ; but not sufficiently affected as to prevent 
making good syrup and more of it ; and that for sugar, stripped cane is best. 

Our own opinion, expressed in previous editions of the Sorghum Hand 
Book, is, that it is best to strip the cane before ginding; since the leaves for 
fodder, will more than pay for the labor involved, and whilst the quantity of 
juice may be greater from unstripped cane, it will produce but little, if any, 
more syrup, and the syrup will not be as clear, or as rich, or as palatable. 

The cane may be stripped standing, by means of a wooden blade, 2 or 
3 feet in length ; or it may be placed, two or three hills at a time, on a 
raking board, (about the length of the cane, having one end of the board 
on the ground and the other on a stool, say 2 j[4 feet high), and raking off 
with an iron rake. One man may hold the cane by the tops, and pull 
towards him, whilst another rakes it down ; the one holding the tops can 
then sever them at a blow, and lay the cane in a pile. Three men can strip 
and top an acre of cane in a day. The cane should be carried to the mill 
at once after being stripped, and so should not be stripped until wanted for 
immediate use. 

There are various methods of cutting and stripping cane. One plan is 
to throw the cane as it is cut with the heads upon a trussel provided for the 
purpose. In this situation the heads are conveniently cut off, and the blad- 
ing is conducted with less labor than it is possible wh,en standing. The 
blades are thus somewhat collected and can be readily hauled off to a con- 
venient place for drying. The seed heads may be tied into small bundles 
in such a way as to admit thin hanging astride a fence, where they will cure 
without further trouble. The tops should be laid in piles convenient for gath- 
ering, to dry, and may be left until the grinding is over. 

Another plan is to lay down say three hills side by side, cover these 
crosswise with three hills, and so on, until they make a pile about 2 x / 2 
feet high. This raises the butts highest (as the pile nears completion 
the tops will be spread out fan shape), and the pile will shed rain. 
The blades should not be stripped nor the tops cut off until the cane is 
wanted for grinding. The cut cane should be protected as much as possible 
from rain and frost, and when practicable, removed from the field and put 
under cover. 

A good way to store the cane with blades on, is to tie it in 
bundles (not over two hills in a bundle) and cross three or four bundles to 
give air in the pile. If shocked up straight with the blades on, the cane will 
heat in one night, and cane that receives such injury is unfit for use, as the 
syrup is worthless. Cane cut twelve hours will be free from danger through 
frost. 

If it is desired to grind cane with the blades on, it should be cured before 
grinding. If fresh cut cane with the leaves on is worked, the syrup will have 
an unpleasant flavor. This will not be the case if the blades are wilted. 



Sorghum Culture. 2."> 



TIME FOR WORKING UP. 

In regard to this, Dr. Collier says: "The importance of working up 
the crop promptly after cutting can hardly be overstated, especially if the 
aim is to make sugar. If departure from this rule is at any time admissible, 
it is at least safe to say that the conditions which would warrant such de- 
parture are as yet not determined. Prompt working of the cane so soon 
as cut is always safe, and any delay is fraught with unavoidable risk of loss. " 

'• It is possible there may exist certain conditions of climate and crop, 
when the cane may be kept even weeks after cutting without great loss of 
sugar, but the experiments of the Agricultural Department conclusively 
prove that such a course is extremely hazardous, and that the only safe 
course to follow is to work the cane as soon after cutting it (never more than 
twenty-four hours) as possible." 

IMPROVING VARIETIES. 

In every field of cane some stalks ripen earlier, some grow to a greater size, 
some are more juicy, and some richer in sugar than others It. should be the aim of 
every planter to select from his growing cane the individual stalks which most fully 
combine these qualities, and set apart the seeds which they yield for the next season's 
planting. And this process should be pursued from year to year, always producing 
from the richest, the largest, and the earliest stalks. 

In selecting seed stalks from the standing cane, the comparative size and time of 
maturity will be plainly enough indicated to the e3'e ; but with reference to the other 
qualities something more is needed, and it is with reference to these that the most in- 
difference or negligence has been manifested. In order to test the cane properly, each 
stalk previously selected with reference to size and maturity, should be separately 
weighed and the juice thoroughly expressed. The juice should then be carefully tested 
by the saccharometer for richness, and accurately weighed for percentage or compar- 
ative volume. By these means all the essential qualities of a good, rich cane may be 
secured, and until they are faithfully employed, complaints about deterioration may 
be expected. 

PRESERVING CANE SEED. 

It requires but little labor to select, gather and preserve all the seed that may be 
required by any operator for the next season's planting, and this important work should 
not be delayed till the hurry and bustle of the grinding season commences. Then, the 
probabilities are that instead of selecting the seed, a portion will be indiscriminately 
set aside from the whole stock without any reference to the quality of the particular 
stalks, from which it was produced. 

To secure a rich variety of cane, seed should be selected from good, sweet, juicy 
stalks, each of which should be examined before the seed head is appropriated as a 
part of the stock to reproduce from. No matter if it requires the cutting and abandon- 
ing of twenty stalks for every one that is chosen; the labor will be well repaid by the 
improved quality of the subsequent crop. Size of stalk, early or late maturity, 
uniformity in size, may all be provided for, and in a great measure secured by discrimi- 
nating appropriately in the selection of seed heads. 

In order to cure the seed and render it safe from heating, some precautions are 
necessary If seed is to be gathered i'n considerable quantity, it may be hauled from 
the field and spread upon a clean grass plat, which may remain until the woody part of 
the panicle is perfectly dry. Rains and frosts will not injure it. 

It might for that matter be left on the naked ground in the field, where it is 
gathered, but that the heavy rains beat it into the earth, and in some cases cause it 
even to germinate. After being thoroughly cured the seed may be thrashed or tramped 
out, or, as is sometimes done, passed through a grain thresher and cleaner. If it is 
then to be kept for some time, pack it in dry, slack barrels or boxes. Cane seed is 
very liable to heat and become injured if packed in large bulk either before or after 
being shelled. More than usual precautions should therefore be employed to put it up 
and keep it dry, avoiding close unventilated packages or bins. 



26 Sorghum Hand Book. 



SYRUP MAKING. 

A fine table syrup, equal in appearance and taste to the best golden 
syrup, and of course in every way superior to the ordinary grades of 
molasses, may readily be made from sorghum, and is made from year to 
year by thousands of operators throughout the country. This syrup is much 
more desirable for family use than the best refined, for it is not only good but 
it is pure, whilst an unadulterated refined syrup is seldom if ever to be 
obtained at any price. 

Thousands of operators throughout the country have been obliged to add 
to their plants from year to year to meet the constantly increasing demand in 
the home markets. Many of them who began with small outfits — horse 
power mills, etc. — have put in steam mills and are doing a large and profit- 
able business. To insure such success the syrup must be good. 

To make good syrup the cane must be of the best varieties, and adapted 
to the soil and climate. Care should be taken in its cultivation, it should be 
cut at the proper time, and the juice taken immediately from the mill to the 
evaporator for boiling down. 

The mill, evaporator, filtering tank, coolers for the syrup and all vessels 
and utensils needed, should be held in readiness before the cane is ready to 
be worked up. The mill, tanks, etc. should be kept perfectly clean through- 
out the whole time of syrup making. The evaporator should be scraped 
and cleaned every day. 

All tanks and other vessels in which the raw juice may be held, 
and the spouts through which it may be passed, should be of galvanized 
iron or tin. If wood is used it quickly becomes soaked and is then too 
hard to clean thoroughly. Good wood should be provided from 2 to 3 feet 
long (in proportion to the length of the evaporator,) to secure a hot regular 
fire. 

The particles of cane, dirt, etc., in the juice as it comes from the mill, 
may be filtered out by means of a straw filter (a box or one-half barrel with 
straw in the bottom held down by a stone makes a simple one), or coarse 
cloth or strainer wire. The filter should be frequently cleaned, and the straw, 
hay or gravel or cloth used be washed with water to which a little lime has 
been added. See description of various methods of filtering, on page 34. 

To make light colored syrup and syrup of the best quality, the juice 
must be taken fresh from the mill, filtered and properly treated with lime, 
and boiled down in the shortest possible time to a density of about 36° 
Baume, at which point the weight is 1 1 }/% lbs. to the gallon. 

The Cook Evaporator, or better still the Automatic Cook Evaporator, 
will do the entire work of defecation and condensation thoroughly. In this 
admirable apparatus the juice passes in a continuous stream through the 
different channels, being defecated and condensed all the while, until it 
flows out a beautiful and pure syrup. 

In what is said about sugar making, defecation, and the condensation 
of juice into syrup, are treated more at length. 



Sugar Making. 27 



SUGAR MAKING, 

Whilst there has been more or less sugar made from sorghum almost 
from its first introduction, and some operators have made a good article and 
in considerable quantity, cane growers, in general, have been unsuccessful 
in their efforts at sugar making. The difficulties and uncertainties attending 
the business, are mainly caused by the impurities peculiar to sorghum, which 
are difficult of separation, and whose presence prevent crystallization. 

The following remarks concerning Sugar Making were prepared origin- 
ally for our Sugar Hand Book, and relate specially to the tropical (ribbon) 
cane, but will apply equally well to sorghum. 

The process of sugar-making requires that the sugar existing in the cane 
shall be extracted and converted into solid bodies, leaving impurities behind. 
Experience has demonstrated that the more rapidly this is done, the better 
the results. Immediately after the juice comes from the mill the sugar must 
be freed from its surrounding impurities. Its quality will depend on the 
rapidity and skill with which this is done. 

Cane juice, on account of the acids and perishable feculent matter it con- 
tains, begins to deteriorate the moment it is exposed to the air, and the 
tendency of this is to destroy crystallization and to convert true cane sugar 
into grape sugar or glucose. Care must therefore be taken, not to hold the 
juice in reservoirs, but to carry it at once from the mill to the boiling appa- 
ratus. 

The first requisite of real and in fact, vital importance in the treatment 
of the juice as it leaves the mill is, 

DEFECATION, 

that is, the separation and cleansing from impurities held in it. Unless this 
is promptly secured, failure is certain. The rough stuff can be disposed of 
mechanically by some such device as strainer wire, or coarse cloth, or straw 
filter, but the acids and other impurities held in solution can be freed only 
by chemical action and heat. 

In sugar countries, after vainly seeking a better method of neutralizing 
the acids, the most intelligent sugar makers have settled down to the use of 
lime alone. The application of lime requires care and judgment. It must be 
pure and fresh, not used in its caustic state, but slacked frequently during the 
day, being reduced to the consistency of milk of lime. The exact quantity to 
be used depends entirely on the amount of acid in the juice, and must be 
determined by an experienced eye, or tests with litmus paper. 

The judicious use of lime and heat in the early stages of defecation 
embraces the most difficult points in sugar-making, and demands the greatest 
skill and attention. Lime and heat are the chief agents in defecation, but 
unless properly employed will impair and even prevent crystallization. Mis- 
takes made in the application of these agents, especially in the first stages of 
the process, cannot afterwards be successfully remedied. 



28 Sorghum Hand Book. 



As, next to lime, heat performs the leading part in defecation, its effect 
depends upon its prompt application and proper distribution, as well as its 
withdrawal as required. 

On account of the rapidity with which the juice changes from exposure 
to 'the air, it is important that all the process of defecation should progress 
rapidly. In fact the defecation with lime and purification by heat should be 
combined, the juice running directly from the mill into the defecator. 

CONCENTRATION. 

The usual methods of concentrating or evaporating the sugar cane juice 
are : first, by the direct application of fire (as in kettles, common pans, and 
the Cook Evaporator) ; second, by the employment of steam (as in the ordin- 
ary trains, or the steam trains with vacuum pan). Whilst the steam train is 
complete in itself, a vacuum pan is often used, especially on the larger plan- 
tations, as an adjunct to it. 

The common method of evaporating juice has been by use of a series of 
open kettles, commonly five in number, hung or placed in a row in an arch 
over a fire, and called kettle tram. The arrangement is to place the largest, 
called the "grande," or defecator, at the foot of the arch, and then have the 
others diminish gradually in size, towards the front end of the arch to the 
last and smallest in the row, called the " batterie" or finishing kettle. 

In the kettle train the defecation is very imperfect. The skum is con- 
stantly and irretrievably remingled with the juice, and locked up by the 
constant ebullition ; and the operation, which requires dipping from the 
grande or first kettle to the second, then from the second to the third, and so 
on to the last, hinders complete crystallization of all the syrup, and darkens 
the syrup and sugar by the prolonged boiling and imperfect cleansing. An- 
other objection to the kettle train is, that it takes too much fuel in proportion 
to work done. 

To lessen these serious objections, plain flat bottom pans, arranged on 
the principle of the kettle train, and other arrangements of the plain pans 
have been employed. But no change of principle and no real improvement 
of importance was made till the introduction of the Cook process, which 
marks an epoch in open fire evaporation. Whilst the Cook pan, with its high 
ledges and compartments, more perfectly applies the principle of the kettle 
train, it retains none of its defects. It secures better defecation, more rapid 
concentration, improves the crystallization, affords lighter colored products, 
and requires less labor and fuel. 

STEAM EVAPORATION. 

The steam train, as used in the most complete modern sugar works, 
consists of a series of vessels of different sizes, properly proportioned, and 
arranged in order, and all supplied within with steam heating pipes, con- 
nected by branches with a main pipe from the boiler. 



Sugar Making. 29 



This places the successive operations of defecating, concentrating, and 
finishing by steam, under the immediate and convenient control of the sugar- 
maker. The heat is readily increased or diminished or withdrawn from 
either vessel at pleasure. 

As sugar-making by a connected steam train is a continuous as well as 
rapid process, it is important that proper arrangement and proportions of all 
the parts be provided, including also the even and reliable working of the 
mill, so that the continuity of the operations may be harmoniously and 
effectively preserved to the end. 

SUGGESTIONS. 

It should be remembered that however effectually cane juice or syrup 
may be purified or refined, this will not cause sugar to be produced, if the 
saccharine substance in the fluid operated upon, consists mainly of uncrystal- 
lizable sugar. The syrup must consist mainly of crystallizable sugar, and to 
insure this the attention of the operator is required to all the preliminary 
steps in the work. No after process will atone for any radical neglect in the 
previous stages. 

Have the mill, vats, and all utensils perfectly clean, particularly from 
scraps of old bagasse and green scum. Remember that "a little leaven 
leaveneth the whole lump," and that cane juice is very susceptible to change, 
the first or incipient step of which is a conversion of crystallizable to un- 
crystallizable sugar. This may occur extensively before any appearance of 
fermentation can be detected. It is very necessary to scald the storage tanks 
and also the spouts under the cane mills leadi g to the tanks, every day. 

More lime is needed in refining for sugar than for syrup (since it is 
important to entirely neutralize the acid), and the syrup should be made to 
evaporate rapidly in a shallow stream, in the Cook pan, or in a very shallow 
body in a common pan. Reduce to density rather greater than is usually 
provided for common syrup. 

For syrup the density should be about 36 Baume, at which point it will 
weigh nj4 lbs. to the gallon. For sugar the density should be about 38°, 
which will make the syrup weigh 12 lbs. to the gallon. After concentration 
to this point the syrup should be run from the finishing pan into shallow 
coolers, which should be placed in a room in which is a uniform temperature 
of 90 to ioo°. 

Only put 2 inches in the coolers or granulating boxes at one time ; 
change from box to box till all are full. This gives time for the syrup to 
cool and granulate. Don't stir it. If sufficiently concentrated, the syrup 
will be well crystallized at the end of two days ; if not, four or five days may 
be required. Remove the mush sugar from the boxes as soon as well granu- 
lated, when it may be drained readily by any of the ordinary means. The 
centrifugal drainer is the most expeditious. 



30 Sorghum Hand Book. 



CANE MACHINERY. 

In the manufacture of syrup and sugar it is important to secure machinery 
that will avoid waste as much as possible, and give the best product. After 
incurring the labor and expense of cultivating a crop of Sorghum and pre- 
paring it for manufacture, it is poor economy to buy machinery with a view 
to low prices only. The best is cheapest in the end. To make cane- 
growing profitable to all concerned, it is of vital importance to save all the 
product. A poor Cane Mill will waste enough juice to seriously impair if 
not wholly destroy the margin of profit, and in any case will waste more 
juice in a single season than would pay for a good mill. 



CANE MILLS. 

The sole object of the cane mill is to extract the juice from the cane, 
and that mill is best and cheapest which presses out the last possible drop of 
juice, with the least friction and with strength for all emergencies. Two-roll 
mills, rolls in wood frames, mills with rolls arranged with levers or rubber 
cushions, are wasteful, and no planter can afford loss of juice by their use. 

Good work requires at least three rolls in the mill. No intelligent 
planter now thinks of using a 2-roll mill. The waste of juice in a 2-roll 
mill is so great as to use up the margin of profit in syrup making. The 
ordinary 3-roll mill, as made by inexperienced country founders, is not 
much better. The best 3-roll mill that can be had is the cheapest in the end, 
although its first cost may be greater than the ordinary mill. 

To crush cane properly and reliably requires great power. A good mill 
must be strong, and, when properly constructed, it will be strong and safe 
just in proportion to its weight. Mills made so light that, in order to hide their 
weakness, the rolls are arranged to yield under pressure, cheat their owners. 

Mills with such devices are simply too weak to stand heavy pressure, and 
however great the loss of juice to the planter, must yield under it or break. 
The planter can afford neither result. With the best flexible mill that is 
made the loss of juice will not be less than 10 per cent. Any one can figure 
how long it will take such a mill to ivaste more than its price. In most cases the 
loss of juice will range as high as 20 to 30 per cent. 

But such mills are not secure even against breakage. The flexible rolls do 
not provide against it with any certainty. On the contrary, there are abund- 
ant proofs (which can readily be furnished,) that in such mills breakages are 
quite numerous, and, considering the few sold, very common as compared 
with rightly constructed rigid mills. 

In a good mill the rolls stay where they are set, whether the feeding is reg- 
ular or not. If the mill is not evenly fed, it is all the more important that 
the rolls should do their duty, so that no cane can pass through until all the 
juice is gotten out of it. When necessary to crowd the work, as often hap- 
pens, the mill must be strong enough to stand it. 



Cane Machinery. 31 



In ignorance of the functions and chief value of a mill, occasionally it 
is claimed that the rolls run faster and the mill runs lighter than others. Ex- 
perienced manufacturers know that there is a certain proper speed rolls 
should travel, and that they can only run fast and light in proportion to lack of 
pressure, and consequent loss of juice they allow. 

Pressure means power, and can only be produced by the exertion of 
power. Certainly, a mill that presses out only the free juice, and lets a large 
part of the crop go with the bagasse, will run light, lighter than one doing 
honest work. 

It requires the highest degree of mechanical skill, large experience, 
familiarity with its practical working, and long-continued tests extending 
over years, to perfect a cane mill. One of the greatest drawbacks in the 
cane industry has been the introduction, periodically, by misrepresentations, 
at seemingly low prices, of mills utterly unreliable and wasteful. 

MILLS FOR ANIMAL POWER. 

There are two styles of Animal Power Mills in common use, one having 
vertical rolls, and the other having horizontal rolls. The vertical mill is un- 
questionably the best for animal power, since it avoids the friction of an extra 
gear, and a beveled one at that. The extra gearing required in horizontal 
mills for horse power increases the weight and cost. On account of the 
extra gearing, horizontal mills require more power than vertical mills, to do 
the same work ; that is, the same animals will press more cane with a vertical 
mill than with a horizontal. 

Of the animal power mills the well-known "Victor" easily ranks first. 
Along with other vertical mills it gets rid of bevel gear, and, in addition, 
has valuable features possessed by no other mill. By means of lapped gear, 
ing (which no other mill has the right to use,) the return plate (variously 
called choker, knife, and guide,) is dispensed with, and all choking or 
obstruction of cane avoided. The rolls are lifted from the bottom plate, and 
touch only at the ends of the shafts, thus doing away with much of the 
friction common to most mills. There is a perfect device for oiling the 
journals. It has a good feed-box, flanges to the rolls, and other conven- 
iences, such as channel in bottom plate to receive the juice from the rolls 
and conduct it to the spout, wipers to keep the faces of the rolls clean, screws 
for regulating position of the rolls. The "Victor," in short, is the most 
complete and desirable of the animal power mills, being superior in construc- 
tion to all others. 

The Great Western has been favorably known for many years. Next 
to the Victor, it is the best horse-power mill made in the country. Although 
not quite so heavy as the Victor, it is a good, strong, well finished mill, and 
gives the^best of satisfaction to purchasers. 



32 Sorghum Hand Book. 

STEAM MILLS. 

The leading mills for steam or water power are the Horizontal Victor 
and the Niles Mills. 

The Horizontal Victor, has the same plan of dispensing with the return 
plate between the rolls, which has given such a celebrity to the Vertical 
Victor. These mills are made extra heavy and strong, and are of the best de- 
sign, metal and workmanship. They are especially adapted to the wants of 
planters who want mills of from four to ten-horse power. They have been 
recognized standard power mills for many years, and are in use in all syrup 
and sugar producing sections of the world. It is by far the best small power 
mill made, in material, construction and finish. 

The Niles Mills were first introduced into Louisiana for crushing sugar 
cane over 50 years ago, and have ever since been the standard mills in that 
section. These mills range in size from the smallest (with rolls 16-inch 
diameter by 16-inch length, weight over 7,000 lbs.) to mills with rolls 34-inch 
diameter by 72-inch length, weight over 150,000 lbs., and upwards. Over 
500 of the Niles Mills have been sold in Louisiana alone. As this mill has 
held its ascendency for so long a period, and still maintains it, (nearly all of 
the large cane mills sold in Louisiana last year were the " Niles.") there can 
be no doubt concerning its superiority. Nowhere in the country are the qual- 
ities that constitute a good cane mill so well understood as in Louisiana. 
Nowhere else have cane mills been so long in use, and subjected to such 
severe tests. Nowhere else is so much science, skill, and capital brought 
to bear in the selection of sugar machinery. In short, nowhere in this 
country are the planters so well posted on cane mills as in Louisiana. This 
is easily accounted for, since nowhere else in this country are such large in- 
terests at stake in sugar making. 

EVAPORATING APPARATUS. 

For many years the Cook Evaporator has been the most popular and 
successful for fire service. Indeed, the existence to-day of the Northern 
cane industry is mainly due to this remarkable invention. Its use and 
popularity have become well-nigh universal. 

But notwithstanding its superior advantages, there have been points 
which our long experience with it demonstrated could be improved ; and 
from time to time, within our own operations, these points have been im- 
proved, and practically and thoroughly tested, and then patented. 

These improvements have necessarily increased the cost and price of 
the Evaporator, but planters can well afford to pay the higher price for the 
more perfect apparatus. The Automatic Cook was first introduced to the 
public seven years ago (after several years test in our own hands) and since 
then a large number of them have been sold, and its popularity is steadily 
increasing. 



Cane Machinery. 33 



This Evaporator preserves the good qualities of its famous forerunner, 
but saves most of the labor of skimming, makes more syrup with the same fuel, 
increases the yield of syrup, from a given quantity by securing a re-separation, 
and improves the quality. It is unqestionably the most perfect pan ever 
devised. 

The Automatic Cook Pan has three divisions, each performing separate 
offices, and all connected by high ledges and gates under the full control 
of the operator. The first division frees the juice from its crude impurities, 
whilst passing through the channels, by the automatic action of the skim- 
ming device, which throws the scum in an opposite direction from the 
moving juice. In the second division the juice is freed from its remaining 
impurities and reduced to semi-syrup. The semi-syrup is taken by the third 
division and finished as rapidly as possible to the sugar point, and drawn 
into coolers. 

This arrangement which is pronounced the most perfect possible for 
open fire evaporation, we especially advise for all the larger operators not 
provided with steam. It combines conveniently and successfully provisions 
for defecation, concentration, and finishing. 

VACUUM PAN. 

There are two forms of the Vacuum Pan in use. In one the vacuum is 
formed by a jet-condenser, and in the other the vapor is drawn off by a 
separate Vacuum Pump. The former is called a wet vacuum and the latter 
a dry vacuum. 

The Vacuum Pan is commonly made of cast iron or copper, and in 
general outline somewhat resembles a still. It has a circular body, with 
bottom of fan shape (to which is attached lugs to support the pan), and a 
dome top. From the dome extends the vapor pipe, the overflow, and the 
condenser (which in the wet vacuum is placed close to the Pan and con- 
nected to the Vacuum Pump). 

The heating is done by steam introduced through copper coils, the 
number and diameter being governed by the size of the Pan. Eye glasses 
are provided in the dome and side of the Pan, through which the action of 
the boiling syrup is observed, the Pan is also provided with vacuum gauge 
and thermometer, test cup and proof stick, by which to examine the work as it 
progresses. When finished the contents of the Pan are discharged through 
a large valve in the bottom of the Pan. Vacuum Pans range in price from 
$1,000 to as high as $10,000. 

The capacity of the Vacuum Pan is estimated by its diameter and 
height. The diameter varies from four feet in the smallest size to nine feet 
and over in the largest sizes. 

We give above description of a Vacuum Pan, as many sorghum growers 
have but a vague idea of its construction. It is not needed for making 
syrup, and can only be used profitably in sugar making on a large scale. 



34 Sorghum Hand Book. 



FILTERING CANE JUICE. 

Some of the impurities with which cane juice, as it comes from the mill, is loaded, 
exist in a state of solution. In this condition they are absolutely inseparable from the 
fluid. But. there are other foreign matters, consisting of fragments of cane, clusters 
of minute juice cells, washings from the stalks, etc., which are mechanically sus- 
pended in the juice, and which may be removed by filtration. A portion of these 
substances will in time settle to the bottom, and others will rise to the surface; but, by 
tar the largest part remain for a long time floating in the juice, giving it a dense 
turpid appearance. The particles are too small to indicate themselves separately to 
the eye, and by any ordinary process of filtering they either pass through without being 
arrested, or, if obstructed, the filtering substance soon becomes clogged and matted, 
stopping the passage of the juice. It is extremely desirable to remove as much as 
possible of these insoluble matters from the juice before it goes to the pan. Some of 
them, if allowed to remain until the juice boils, impart an offensive taste and color to 
the syrup; other portions are dissolved by heat and remain permanently in the juice, 
and others operate to destroy the cohesion of the scum, so that in place of coming off 
in well matted consistent masses, it becomes disintegrated or broken up into fragments, 
which again mingle with the juice, and do not afterward appear on the surface. We 
feel confident the importance of filtering the juice well, as a first step in the operation, 
is not sufficiently regarded. By filtering we do not mean simply passing the juice 
through a coarse sieve or riddle, or the ordinary plan of passing it through a tub or 
box filled with straw. The ju ; ce at first percolates freely through, in small swift 
currents, leaving only the larger masses of matter on the top of the straw, or entangled 
in its meshes while the fine particles are all carried down by the current. Gradually 
the smaller interstices in the straw become filled or clogged, and the juice finds its way 
only through the large openings Soon these become stopped and the filter begins to 
overflow, carrying over into the tank much of the coarse trash which has been depos- 
ited on the top of the straw. Presently the operator discovers what is going on and 
plunges his hand into the filter and raises and loosens the straw, so that the juice 
again flows through freely. By this means he succeeds in liberating most of the sub- 
stance which has been previously separated and allows it to be washed through into 
the tub. After awhile another overflow and another washing down is performed, and 
so on through the day. The operation is obviously absurd; and, as much as we favor 
filtering, we can not allow that this is much better than running the juice direct from 
the mill to the pans. We will describe a simple apparatus in which they are prac- 
tically embodied. It consists of an oblong box. say for two or four horse mill, six 
feet long and fifteen inches square on the inside. Fill it with clean, bright straw, well 
crowded in. Bore two holes in or near one end, one near the top and the other near 
the bottom of the box. Insert a hollow plug in the upper one and a hollow plug with 
a spigot in the lower one. This completes the apparatus. Allow the juice to run 
from the mill into one end of the box and let it fill until it flows out through the upper 
hollow plug at the other end of the box. By this means the juice percolates through 
the straw for six feet, and in an area the cross section of which is fifteen inches square. 
The result is, the current in the box is so slow as to tie almost imperceptible; the sus- 
pended matter is left adhering to the straw all through the space, and nowhere does it 
collect and form an impervious mat. 'I he whole success of this apparatus depends 
upon keeping the box full of juice, and drawing from the upper plug in place of the 
one near the bottom. If the juice is taken from the lower plug the apparatus becomes 
like any other filter; the juice runs through in swift currents, the straw pres- 
ently becomes clogged, and the operation, so far as filtering is concerned, may as well 
be abandoned 

Once a day the juice contained in the box may be drawn off, very slowly, through 
the lower plug and the straw passed through the mill, to express the suspended juice, 
and the box cleaned out and filled with fresh straw. In cool, clear weather this will not be 
required daily, but it should not be deferred more than two days. The juice conies off 
remarkably clear and transparent and the results of the filtering are apparent in the 
appearance of the scum, and more than all in the ultimate quality of the syrup. 

Another cheap and efficient filter is made by having a box about MO inches deep, 
30 to 40 inches square at the top, and tapering to 20 to 30 inches at the bottom. About 
four inches from the bottom a false bottom is placed, perforated with holes, and upon 
this coarse gravel, covered by layers of increasing fineness in succession to the top, 
which is clean, fine sand. The juice is admitted into the open space below, under a 
slight pressure, and, filtering upward through the gravel and sand, escapes by a pipe 
above. 



Defecation with Lime. 35 



In case the filter becomes stopped op the fluid contents may lie removed by a stop- 
cock, which is inserted into the open space at the bottom, when a pail or so of water 
will wash out the accumulated impurities. This filter should be thoroughly washed 
with water when not in use, and a little lime should be added to the last washings to 
:.i t: .,..*...:..., 



avoid fermentation. 



DEFECATION WITH LIME. 



Lime is an important aid to defecation. It is not used to neutralize the acids, 
except incidentally. The acid is expelled in a great measure by heat Its effect is to 
coagulate and separate a class of impuril es which heat alone fails to remove. It pre- 
vents the development of that clotted substance in the i-yrup called jelly. It gives the 
syrup a clear, amber color, entirely different from that dull, milky or cloudy appear- 
ance which is nearly always observed But in using lime tie utmost care must be 
employed It should be stirred up with water and allowed to stand a minute or two 
until the heavy panicles subside and the fluid acquires about the color and consistency 
of new milk. " Then add to the cold juice in the tank or receiver, at the rate of about 
two or three gills to every fifty gallons of juice, and stir it thoroughly until it is per- 
fectly incorporated with the whole. If you have litmus paper (a little roll, enough for 
a whole season costs but twenty five cents.) dip a narrow strip into the juice before 
adding the lime. It will turn the paper red. Alter adding the lime, dip the other end 
of the same strip into the juice and compare the two ends. If the color produced by 
the last test is a little less red than the first, bordering more on pink or purple, the 
lime has produced an effect and no more is needed. If, however, you can discover no 
difference in the hue of the paper, a little more lime may he added and the test re- 
peated. We have seen juice that did not indicate the presence of free acid, the litmus 
paper not being changed: but this is rare; acid is almost always indicated. We think 
if you use lime in this prudent, cautious way, you will find great advantage in it. But 
if you allow "the boys" to have a tub ot whitewash, with permission to stir it up from 
the bottom and immediately bale in any quantity that their fancy or indifference may 
permit, you will see nothing but its mischievous effects, and probably join with others 
in the indiscriminate condemnation of the whole thing. It. is a good plan to mix the 
charge of lime with a bucket of juice before putting it into the receiver, and delay 
adding the lime until just before the juice goes into the pan, in order to secure the full 
combined defecating effect of both the lime and heat. Remember that coagulum, if 
properly separated aud managed, locks up and brings off the insoluble floating par- 
ticles which are also contained in the juice. It operates precisely like eggs, milk, 
blood, and other substances which are frequently added for the purpose of clarifying, 
and the aim of the operator is not simply to remove this coagulated matter, but also 
the insoluble impurities with it. As the amount of lime which is approximately 
correct will soon be known, the additions at first may be more rapid than at the close; 
but, as the point of neutralization is approached, the greatest care should be exercised 
to avoid an excess. Should too much lime be accidentally added, a little more fresh 
juice may be brought into the defecator, although with care, this will very rarely be 
necessary. 

Many experiments have been made for the purpose of learning at what temper- 
ature the lime should be added, and there appears to be no difference whether the lime 
is added to the juice at the ordinary temperature, or at an}- point under boiling. Owing 
to the possibility that the acids of the juice may cause the inversion of some of the 
sugar after the heating is begun, also in order to have ample time for adding the proper 
amount of lime before the boiling point is reached, it would seem to be desirable to add 
the lime as soon as possible after turning on the heat If an excess of lime is used, 
it will result in giving a darker color to the juice and to the syrup produced from it. 

After having withdrawn the heat, the contents of the defecator are left at rest for 
from fifteen to twenty minutes, after which the scum may be carefully removed by a 
large skimmer, pierced with holes not over one-sixteenth of an inch in diameter, and 
this scum may be emptied into a gutter upon one side of the defecator, by which it 
may run to the scum tank for future treatment. 

It has been the practice of many to draw the contents of the defecator immedi- 
ately after skimming into settling tanks, where it is allowed to stand, as in the defe- 
cator ; but it would seem desirable to have two or more defecators in use, so that they 
may take the place of settling tanks, and thus avoid the necessity of disturbing the 
juice during the subsidence ot the sediment. 



36 Sorghum Hand Book. 

The following extracts are from the correspondence of some of the most 
experienced and intelligent cane growers throughout the country. We 
would be glad to have reports and suggestions from every such in regard to 
the cultivation of Sorghum, harvesting, seed, fodder, etc., and to give a 
summary of the same in our next edition. 

SEED, FODDER, &c. 

(•riddle Cakes. — "For griddle-cakes it is nearly equal to buckwheat, and 
mixed equally with buckwheat no difference could be detected. For ginger-cakes it is 
excellent. As feed for cattle, horses and hogs it has no equal. There is no grain 
that will make a horse gain in flesh faster. For milch-cows a farmer cannot estimate 
its value till he has tried it. It is especially valuable for young stock and calves 
and for hogs." I know that it is worth more per bushel than corn ; and when I say 
more, I mean that there is a great difference." 

Feed — "In the spring of IB81, we killed a hog that had been fattened on cane-seed. 
The meat was as hard and sweet as I ever tasted. This hog was fed on nothing but 
cane seed and water, jet it took on flesh faster than any hog I ever ftd. Some farmers 
complain of the expense of harvesting it. Now, does it pay to pick up an ear of corn 
after it is husked and thrown on the ground? One head of cane seed will yield as 
much feed as an averaged sized ear." 

Pood. — "I have seen many questions regarding the use of cane seed flour for 
griddle-cakes, that can he fully answered from the experience of this company. Cane 
seed is worth more for flour than for anything else. It is a great improvement on 
buckwheat, as it is finer food and more nutritious. We own a large flouring mill and 
have given the question a thorough test, both in 1881 and 1882. '1 he flour is put up in 
12-pound sacks, and retailed by our grocers at 50 d-nts per sack (same as buckwheat 
flour). We have also mixed it with oats and ground it up into chop-feed. It is as 
good as corn for feed." 

Seed. — "The value of the crop (sorghum) is considered to be mainly in the sugar; but 
the seed is found to be about equal to Indian corn in feeding value, and the crop per acre 
is not less than that of other common cereals. I here are no good feeding experiments 
to show what may be the value of stalks from which the juice has been extracted. The 
field for enterprise in this direction is a large and inviting one. 

There is no difficulty in saving the seed, as the heads can lie upon the ground a 
long time, unless there is an excessive amount of rain. The heads can b-; drawn and 
spread on the barn floor, or, what would be better, arranged on racks in a shed like 
broom corn. Soiie bind the heads in bundles and stand them on end in the field, like 
bundles of wheat, to dry." 

leaves. — " It will be seen that leaves have a composition which shows them to be 
of very great nutritive value ; and, as fodder, they are well worth preserving whenever one 
strips his cane for the mill. Indeed, their value is such that, if carefully preserved, 
they would easily repay the cost of stripping. 

It appears then, that the leaves of the sorghums have a higher nutritive ratio than 
our grasses or hay and there is present in them, when dried with care, a large per- 
centage of sugars and albumenoids, two of the most important constituents of animal 
food." 

Culture. — " I prefer shocking the cane as fast as it is cut, and allowing it to stand 
ten or twelve days before it is worked. Never heard of cane injuring in shocks, even when 
made very large, say five or six hundred pounds in each. If put into buildings, laid 
horizontally in large heaps, it will heat. Think this is the mo^ unsafe way of storing 
cane. I set it up as it is cut, on the ground, butts down. The clay and dirt adhering 
to the ends does no harm. Freezing ripe cane in the shock does not injure it. The 
syrup may be a little darker, but the taste is not affecled. Green cane is greatly in- 
jured by freezing, I cut and shock when the majority of the heads are ripe In 
topping Sorgho, cut off from two to three feet, not quite so much from Imphee. Don't 
strip the cane until ready to grind. Shocked my cane last season on the 11th of October, 
and it remained four weeks before being worked. Not so much labor to work cane that 
has been shocked; less time and fuel required to evaporate, and less labor and loss in 
in skimming; but the rolls of the mill will require to be set closer. If cane is green and 
ground too close, the crude sap from the rind and joint is pressed out, injuring the 
taste of the syrup. When cane is shocked, the fodder cures and is all saved and is 



Cultivation of Sorghum. 37 



worth enough to pay expenses; but, if stripped in the field, while the cane is standing, 
it costs more than it is worth to save it. It' I iliil not shock the cane I would throw it 
into large piles, and pull out the stalks, two or three at a time; which will strip off most 

oi' the blades." 

Time to Work.—" Cane should be pressed about as soon as ready to work. I 
have heretofore worked my neighbor's cane and lost my own. That is not good sense. 
I prefer to cut off the heads in the field, where the seed will do better than anywhere else 
until cured Rain won't hurt it. If my neighbors want their cane worked, and are 
willing to wait till I am ready to work it, I will advise them to cut it up with the blades 
on. and haul it to their barns or sheds, and have it there until it can be worked. 
Should not be stripped until ready to grind, as the leaves keep it open and cool, and is 
much safer. But, if I could have my way I would always work it as fast as it is cut. 
I am not in favor of this shocking. I have worked cane that has been kept this way 
and found it shocking dry— not a drop of juice in it." 

Topping 1 . — " I think it best to blade and top before cutting; curing the blades 
and heads for feed. After this, cut the cane and tie in bundles with a straw band near 
each end; this makes it very convenient to load for hauling to the mill. I fatten my 
hogs on the green scum, and use the bagasse for bedding horses and cattle; like it 
better than straw." 

Save Your Fodder. — "We ought to save all the product of the farm which 
can be used as food for ourselves or our stock The tops of our sugar cane, according 
to my eNperience, make excellent feed for cattle and sheep ; but in general, this por- 
tion of the sugar cane crop, which I believe is as valuable as the other, is left on the 
gro ind to go to waste. To those farmers who have a short corn crop the coming season, 
I would say, try the experiment. 

When topping your cane cut off the two upper joints, or more, if the cane is very 
tall, lay the tops on the ground evenly, between the rows, in small piles, and after the 
cane has been cut and hauled off, which should lie right away, shock the tops up the 
same as you would corn fodder. It will require but little more time to do it this way 
than to let the tops lie on the ground, and if the seed is not injurious to stock, it will 
be a valuable addition to the farmer's supply of corn and hay." 

Green Fodder. — "Indian corn requires a rich soil, and one not liable to suffer 
from severe drouths, to make a really good growth of stalks for cutting for fodder green 
or dry. Sorghum, if the soil be well worked and not weedy, will. In many places furnish 
more fodder and of nearly as good quality, especially in dr\ sett sons. There is not so much 
need of care in selecting the seed, and this crop if it gets a good start will bear drouth very 
well. It should be sown in drills about two feet apart. The ground should be deep, mellow, 
and free from weeds. When the seed first comes up, the little plants are hard to tell 
from grass, and are liable to be choked, hence clean land is very desirable. It is cut 
and cured like corn stalks." 

Vinegar. — "There is no difficulty about the vinegar — it makes itself. Set the 
barrels, containing the sour juice, with any washings or skimmings you may have, in 
a warm room, or in the sun, if the season is not too much advanced. If more con- 
venient it may be kept (secure from freezingl until spri' g, and then exposed to the 
sun. The rapidity with which acidification takes place depends mainly upon the tem- 
perature. It may. however, be accelerated somewhat by adding a little yeast or some 
vinegar. The yeast becomes more necessary if the juice has been to any extent defe- 
cated and deprived of a portion of its natural ferment. After the vinegar is well 
developed draw it off from the dregs. It will probably be cloudy. If so, filter it 
through clean sand. If color is want-d add a little burnt, sugar. Sorgo sugar is un- 
exceptionable. It has a clear, pleasaut taste, and is highly prized by all who have 
used it." 

To Remove Scale. — "If the deposit consists of a white substance not very 
thickly coated, and not burned or carbonized, it may be removed by washing with water, 
to which one tablespoonful of oil of vitriol (sulphuric acid i to a gallon has been added. 
Or, if some sour skimmings he left in the pan over night it will loosen the deposit If 
the substance is burned to the pan it may be loosened and made to scale off by smear- 
ing the bottom with lard, and warming it up with a lit lc bagasse fire. If the bottom 
is of galvanized iron, with soldered joints, care should be taken not to raise the heat 
high enough to melt the solder." 



38 Sorghum Hand Book. 



CLEANING PANS. 

Pains should be taken to keep the Evaporator clean. If a scale is permitted to 
form it will burn and impart a burnt taste to the S3'rup. Vinegar boiled in the evapor- 
ator will help to clean it. Muriatic acid one part to 70 parts of water is good 
for cleansing copper, but good vinegar will be found useful. It should be boiled half 
an hour, and any place where it fails to remove the scale it must be taken from the pan 
with a chisel or some sharp instrument. This lime deposit should never be left till it 
burns on, ns after that it cannot easil3' be removed, besides it is a great injury to the 
syrup. When the bottom of the evaporator coats over with soot to any gr^at extent, it 
should be removed at least once a week, or else much of the heat will be lost. 



CONVENIENT ARTICLES. 

Saecliarometer. — This is a delicate instrument, consisting of a weighted bulb 
and a stem five or six inches long, so graduated as to indicate in figures the quantity 
of sugar in any solution, according to the scale suggested by M. Beaume. It is 
used by dropping it into a deep test cup containing the liquid to be tested. It 
will sink to a certain point and there remain at rest. The number of degrees of 
the scale which appear above the surface of the fluid marks the densit3' in degrees. 
In soft water the Saecharometer will sink to zero; in cane juice it will mark from 5 
degrees to 10 degrees, according to the richness of the juice, the higher figures 
indicating richer juice; in syrup it will mark from G degrees to 40 degrees. Boiling 
hot juice will show 2 degrees to 3 degrees less than cold juice, and boiling hot syrup 
about. 4 degrees less density than when cold. The temperature for which the scale is 
graduated is tiO degrees. 

Test Clips. — These are tin tubes (one end closed), 10 inches in length, and 2 
inches in diameter. They are for the purpose of using in connection with the saecharo- 
meter. 

Test Tubes. — These are small vessels about five inches long and three-fourths 
of an inch in diameter, made of white French glass. They will hold half a dozen 
spoonslul of juice or syrup, and when filled may be held in the flame ol a lamp, or on 
a bed of coals until the contents boil. The best method of using them is to make a 
round loop at the end of a piece of wire, by which the tube can be held in the tire, 
using the wire as a handle. 

Swing Pipe. — This consists in a pipe in the inside of a defecator reaching 
from the top nearly to the bottom, connected at its lower end by an elbow with a short 
pipe arranged at right angles, and extending out through the side of the defecator. 
With this arrangement the long part of the pipe can be made to swing or rotate down, 
go that as its mouth sinks below the surface of the fluid, the latter may flow off through 
the pipe always from near the surface. By this means the clear liquor may be all 
drawn off down to the sediment, without disturbing the latter. 

Kit inns Paper. — Litmus paper is used to reveal the presence of acid or alkali 
in juice. A strip of blue litmus paper, upon being dipped into cane juice, or any 
fluid containing jree acid, will be changed from blue (<> red, the red color being more 
or less in proportion to the quantity of acid present. As small portions of lime are 
successively added the color produced will be less intensely red, until finally, when the 
fluid is perfectly neutralized, no tint of red will appear. If an excess of lime be added 
to the fluid, rendering it alkaline, the red paper will be changed to blue, more or less 
intense, according to the excess of lime present. 

Milk of Lime. — Milk of lime may be prepared by slaking in boiling water, 
using an abundance of water, enough to form a thin wash. After the lime has been 
slaked, and stirred up well with the water, allow it to settle, and then pour off the 
clear water. Repeat this operation with freshly added water, once or twice, then add 
water and stir in thoroughly, and after it settles pour off the milk of lime for use, re- 
jecting, of course, the sediment at the bottom. The vessel containing the lime should 
be kept covered so as to exclude the air as much as possible. 



COLLIER ON SORGHUM. 

Sorghum : Its Culture and Manufacture, economically con- 
sidered as a source of Sugar, Syrup and Fodder. By 
Peter Collier, late Chemist of the U. S. Department 
of Agriculture, Washington. 

A large octavo volume of 582 pages, -with numerous illustrations 
of plants, machinery, etc. Price, $3.0O 



Prof. Collier has presented, in a systematic 
manner, all the most important facts relating 
to the economical production of the above 
reciter) results from sorghum. He has ex- 
hausted all needed material to show that the 
northern cane will become an important 
factor in the sugar supply of this country, 
which our readers know now pays foreign 
nations over 3100, OlXi, 000 for a want we are 
unable to fill. He treats sorghum as bo tan i- 
cally relati d to the tropical cane, and resemb- 
ling it in capacity for production of saccharine 
staple. He says he '* has not been spared 
the infliction of ridicule; but, as an offset, 
he has already had the satisfaction of witness- 



ing the actual production of good sugar from 
sorghum, on a large scale, and at moderate 
cost ;" Mid he trusts thi't his work may nid in 
establishing, in this country, the sorghum, 
sugar industry. We anticipate a rapid sale of 
the " Sorghum Book." especially among those 
whose patience hns not become exhausted by 
the long deferred consummation of results so 
confidently predicted. Nearly all that can be 
said or desired to be known on the sugar topic 
is spread before the reader, while the v. lue of 
sorghum, as a foliflge and fodder plant, is 
conclusively proven.— Cincinnati Commercial 
Gazette. 



Sent by Mail Prepaid on receipt of the price, by 

ROBERT CLARKE & CO., Publishers, 

CINCINNATI, O. 



A. Tri ctl Ti*i;p. 



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CONRAOZOPF. WM. POTTS. 

ZOPF & POTTS, 

PRODUCE AND GENERAL 

Commission Merchants, 

FOR THE SALE OF 

Butter, Cheese, Eggs, Poultry, Game, Lard, Flour, Fruit, 
Vegetables, Seeds, Sorghum, &c. 

NO. 140 WEST SIXTH STREET, 

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